Beef and Mushroom Pilaf

 

2

tablespoons olive or vegetable oil

1

pound beef boneless sirloin, cut into thin strips

1/2

pound mushrooms, sliced (3 cups)

2

cloves garlic, finely chopped

1

cup uncooked basmati or regular long grain rice

2

cups Progresso® beef broth (from 32 oz carton)

1

tablespoon Worcestershire sauce

1

teaspoon dark sesame oil or vegetable oil

1

medium red bell pepper, chopped (1 cup)

4

to 6 medium green onions, sliced (1/2 cup)

• 1 Heat olive oil in 10-inch skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown. Remove beef from skillet.
• 2 Add mushrooms and garlic to skillet. Cook about 3 minutes, stirring occasionally, until mushrooms begin to brown.
• 3 Stir in rice. Stir in broth, Worcestershire sauce, sesame oil and bell pepper. Heat to boiling; reduce heat. Return beef to skillet. Cover and simmer without stirring 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with onions.